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Photo of: Slow Baked Beef Brisket with Gravy

Slow Baked Beef Brisket with Gravy

Submitted by: gagirl90 
Home Town: Roswell, Georgia, USA
Living In: Johns Creek, Georgia, USA
This tender beef brisket, smothered in mushroom gravy, is so easy to make. Everything goes into the baking dish and cooks in the oven, low and slow. 
Photo of: Deli Style Brisket

Deli Style Brisket

Submitted by: Nicki 
Brisket rubbed with ketchup and garlic salt cooks all day in a slow cooker with onions and water. Flour and more water are added to the pot to make gravy. 
Photo of: Oh So Tender Brisket

Oh So Tender Brisket

Submitted by: BREVEAL 
Beef brisket seasoned with dry onion soup, liquid smoke and garlic powder then baked slowly until tender. 
Photo of: Jewish Grandma's Best Beef Brisket

Jewish Grandma's Best Beef Brisket

Submitted by: FRIENDLYFOOD 
My mother makes a GREAT beef brisket. She got the recipe after watching a friend's Jewish grandmother make it. It is perfect, delicious and easily Kosher for Passover. Enjoy! 
Photo of: Great Brisket

Great Brisket

Submitted by: Lonnie Moore 
Brisket is marinated in apple and orange juices, then dry rubbed with packaged spice mix, and refrigerated overnight. It is then baked for 8 to 10 hours. 
Photo of: Beer Brisket

Beer Brisket

Submitted by: Anna B. 
This brisket turns out so tender and juicy - no knife required! 
Photo of: David's Mesquite Smoked Texas Brisket

David's Mesquite Smoked Texas Brisket

Submitted by: Heloise 
My husband David gets raves for his South Texas Dilly Digs Brisket. Please read the whole recipe thoroughly before you start. 
Photo of: Easy Bake Brisket

Easy Bake Brisket

Submitted by: STEPHKP1 
A simple beef brisket that's sure to please! 
Photo of: Oven Barbecued Beef Brisket I

Oven Barbecued Beef Brisket I

Submitted by: JMOOSE 
Brisket is cooked in a covered pan without water for 4 to 5 hours. It is then sliced, and returned to the pan with barbecue sauce for another hour. 
Photo of: Midwest Brisket

Midwest Brisket

Submitted by: APRILP 
Beef brisket is marinated overnight in liquid smoke, Worcestershire, garlic salt and celery seed and slowly cooked for a tender, tangy meal. 
 
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